Buttermilk Biscuits

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Is there anything more delicious than a freshly baked, buttery, fluffy biscuit? You can eat them alone or with just about anything on top!

Making biscuits used to entail opening a can for me until about ten years ago… You know, the one where you peel the label off the can and twist it till it pops open (frightening you half to death)?

They were OK, but I’d always wished to be able to make my own delicious biscuits. So, of course, I set out to create the greatest biscuits I could.

*** Learn how to make Buttermilk Biscuits from scratch! They’re really light, flaky, and fluffy.


6 tbsp butter (unsalted)
2 cups flour (all-purpose)
1/4 tsp baking soda 1 tbsp sugar
1 tablespoon of baking powder
1 teaspoon of salt
1 cup buttermilk


Butter should be cut into tiny pieces. While you’re mixing the dry ingredients, set the butter on a platter and place it in the freezer. It’s best if the butter is really cold.
Preheat the oven to 450 degrees Fahrenheit and prepare a baking sheet with parchment paper or nonstick foil. Remove from the equation.
Combine flour, sugar, baking soda, baking powder, and salt in a food processor (or large mixing basin). To blend, pulse once or twice (or whisk if using a bowl).
Toss in the butter with the meal.

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